Saffron is produced from the dried, yellowish orange 2.5 - 4 cm long stigmas of the purple-flowered saffron crocus Crocus sativus of the iris family (Iridaceae), native to Southern Europe and the Middle East. The stigmas are in the form of tubes which open out at the top into a funnel shape. It is the most valuable, most expensive spice in the world.

Harvesting saffron is very labor-intensive: each blossom has three stigmas, which are picked by hand in the morning, before the heat of the day, and then dried for 15 - 30 minutes. The blossoms are thrown away.

The term spice is used to refer to plant parts which serve to improve the odor and flavor of foods. They contain essential oils and other ingredients which have a strong seasoning action.

Spices are processed, cleaned, graded and carefully packaged for overseas dispatch in the countries where they are cultivated. They are dried to preserve them for transport and storage. In consumer countries, they are delivered to spice mills, where they are cleaned and graded again, ready for sale in unground or ground form.

Spices are classified by the plant parts used:

Fruit and seed spices (e.g. pepper, cardamom, aniseed)

Bud and flower spices (e.g. cloves, saffron)

Bark spices (e.g. cinnamon)

Root spices (ginger, turmeric)

Leaf spices (bay leaf)

Saffron has an aromatic, hot and slightly bitter taste. Saffron contains a water-soluble coloring matter known as crocin, which provides a golden-colored dye which is effective even at a dilution of 1:100,000.

1 kg of saffron represents 100,000 to 200,000 blossoms, the stigmas of which have to be removed by hand, which explains the high price and the frequent cases of adulteration with parts of other plants and other organic or inorganic substances.

Saffron is very light-sensitive and hygroscopic and must therefore be well sealed and protected from light during transport. The product is therefore packaged in cans which are in turn packaged in boxes. Sometimes saffron is packaged in corrugated board cartons lined with aluminum.

Standard containers may be used, subject to compliance with lower limits for water content of goods, packaging and container flooring.

Dunnage
(floor, side, top dunnage) should protect the goods on all sides. If relatively long journeys are to be undertaken through various climatic regions, a nonwoven fabric suspended in the container may protect the cargo from dripping condensation water.

Due to the high risk of theft, containers should be stowed such that the doors of adjacent containers face inwards and block each other.

Cargo handling

In damp weather (rain, snow), the cargo must be protected from moisture, since this may lead to spoilage.

The increased risk of theft during cargo handling may be reduced by shrink or stretch packaging.

Packaging and cargo units should be checked for intactness each time they are handled.

In order to ensure safe transport, the cargo must be stowed and secured in the means of transport in such a manner that it cannot slip or shift during transport. If loss of volume and degradation of quality are to be avoided, the packages must not be damaged by other articles or items of cargo.

Saffron should be transported in areas which exhibit the lowest temperatures during the voyage and are dry. In any event, storage beneath the weather deck or, in the case of shipping in containers, in the uppermost layer on deck, must be avoided as the deck or container is strongly heated by the intense tropical sun and, at temperatures of > 25°C, essential oils may be lost.

Spices are hygroscopic goods (hygroscopicity), which interact with the moisture in the air. The risk of mold growth is naturally at its greatest in warm, damp air. Saffron is very hygroscopic, exposure to moisture creating a risk of spoilage of the product. For this reason, saffron is packaged for shipping in airtight cans.

Saffron should be stowed away from goods which are sensitive to moisture/humidity or release moisture (e.g. copra).

In order to prevent condensation on the ship's side or container walls from affecting the cargo, care should be taken to leave a clear gap between the cargo stack and the ship's side or container wall.

To prevent the labels from falling off the cans or corrosion of the cans by condensation water, ventilation may be necessary. This is the case where the moisture potential in the hold/container is too high, e.g. due to excessively damp cartons or boxes. To dissipate potential moisture, the following ventilation measures should then be implemented:

Picrocrocin (saffron-bitter) is a bitter substance which produces the flavor typical of saffron. In addition, saffron contains the yellow coloring matter crocin, which produces the intense yellow color.

An elevated moisture content and excessively high temperatures create a risk of self-heating.

Saffron is very valuable and is therefore at acute risk of theft; in the event of conventional loading, it should be stowed in the locker. Due to the high risk of theft, containers should be stowed such that the doors of adjacent containers face inwards and block each other.